Aloowali [Potato] Roti & Tomato Kurma

There are days when I find making stuffed chapathi / roti a real chore. That is the time when I prepare this sort of Chapathi / Roti where you can mix in the fillings and yet enjoy the taste and the health of the stuffing.

This Potato Roti and Tomato Kurma is my second post for the Blogging Marathon, Week # 2, under the theme ‘Main course dishes’.

This roti is amazingly soft and everyone at home enjoyed the flavor and texture of the Roti.Since the softness has been praised and loved, I now add a boiled and crumbled potato the regular wheat flour when I knead the dough for making chapathi. Try it out and you will surely fall for its softness!!! And it also tastes good and soft even after a couple of hours after it is prepared!

This recipe is adapted from Tarla Dalal’s site and I have modified it a bit to suit my convenience and taste.

For the Aloowali Roti

I used:
Adapted from –Tarla Dalal

Whole wheat flour – 2 cups + more for dusting
Boiled and mashed potato- 1 , medium sized
Coriander leaves- a handful
Chilli powder- 1 teaspoon
Turmeric powder- 1/8 teaspoon
Salt to taste

1. Take all the ingredients and mix well.Take care to see that there are no lumpy pieces of potato.
2. Add water little by little and kneed to a soft dough. The dough will be on the sticky side, add little four if it is too sticky.
3. Pinch out a golf ball sized piece of dough and roll out into a roti dusting a little flour. 
4. Heat a griddle and cook on both sides till brown spots appear. Serve with plain yogurt / kurma / any side dish of your choice.

Tomato Kurma:

This is an easy breezy recipe that I learnt from my SIL. It tastes great with poori / roti…

I used:

Ripe tomatoes- 3
Onion-1, large sliced
Mustard- 1 teaspoon
Saunf – 1 teaspoon
Curry leaves – a few
Red chilli powder – 1 teaspoon
Green chillies- 2, chopped
Salt to taste
Oil- 1 tablespoon

To grind to a fine paste adding a little water:

Coconut, grated- 1/4 cup
Poppy seeds / khus khus – 1 tablespoon
Cashew- 5 numbers
Ginger- 1″ piece
Garlic- 5, small pods

Coriander leaves to garnish

1. Blanch and puree the tomato.
2. Heat oil in a pan and add the mustard and saunf.
3. When it splutters, put in the green chillies, curry leaves and onion. Saute till onions are translucent.
4. Add the ground paste and coo for a few minutes. Add a little water if the paste is too thick.
5. Put in the pureed tomato, salt, red chilli powder and bring to a boil.
6. Simmer for a couple of minutes,stirring in between.Add water to adjust the consistency.

Also take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM #31

Bon Appetit…